Whole-grain strawberry cake from Snacking Cakes: Simple Treats for Anytime Cravings (page 79) by Yossy Arefi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Vanilla bean whip

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vanilla extract for vanilla bean paste.

  • RobinSong on April 18, 2026

    Used buckwheat as the second flour and it was delicious! Served with more strawberries and whipped cream.

  • et12 on August 19, 2025

    I had strawberries and yogurt that needed using up and this cake recipe was perfect. Really nice flavours and textures when eaten on the same day. The cake lost its crispy surface the next day but still nice to eat.

  • cklauber2 on April 28, 2024

    A lovely way to use up less than perfect farmer's market strawberries, though I think I would use more strawberries and a smidge less cardamom next time.

  • MakeMyHay on April 23, 2022

    Nice, homey, every day cake (not special occasion). I used 2% Greek yogurt. My batter was fairly thick and the sliced berries did not sink. I used about 50% more berries than the recipe calls for, virtually covering the top. I was worried that might make the cake too wet but it wasn’t a problem. It was moist but not soggy.

  • Lepa on July 15, 2021

    This cake was good but not great- definitely not as good as the other cakes I've made from this excellent book. I make the Smitten Kitchen strawberry cake regularly and am afraid that spoiled me for all other strawberry cakes. . .

  • savitha.moorthy on April 18, 2021

    I made this cake exactly as written, but the batter was not thick (as predicted in the recipe) and the berries sank to the bottom. It was a good flavor - we liked it for breakfast - and I'm game to try again but I do wonder what happened. Were my eggs too large? Was my yoghurt too runny?

  • anya_sf on April 10, 2021

    I used 2% Greek yogurt and spelt flour for the whole grain. I squeezed a couple extra strawberries on top and would even add a few more next time since the bites with berries were the best. We ate this the day after baking and it was moist and delicious, nice as dessert, snack, or breakfast.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.